Ground Venison Beef Jerky Recipes: Easy & Healthy

Introduction

When it comes to making delicious and nutritious snacks, ground venison beef jerky recipes are a fantastic choice. Venison, or deer meat, is a lean, protein-rich option that offers a unique flavor compared to traditional beef jerky. This type of jerky is not only a treat for your taste buds but also an excellent way to utilize ground venison in a convenient, portable form.

One of the biggest benefits of using venison for jerky is its nutritional profile. Venison is lower in fat than beef, making it a healthier alternative for those looking to reduce their fat intake while still enjoying a protein-packed snack. Additionally, venison is rich in essential vitamins and minerals, including iron, zinc, and B vitamins, which contribute to overall health and well-being.

Unlike whole muscle jerky, which is made from sliced meat, ground venison jerky offers a different texture and ease of preparation. Ground venison is mixed with seasonings and marinades, then formed into strips using a jerky gun or by hand. This method allows for more even seasoning throughout the meat, and it can be easier to chew, making it a preferred option for many jerky enthusiasts.

Whether you’re a seasoned hunter looking for new ways to enjoy your harvest or simply someone who loves homemade jerky, exploring different ground venison beef jerky recipes can open up a world of flavors and textures. This guide will walk you through everything you need to know to make the best venison jerky at home, from choosing your equipment to mastering the art of seasoning and dehydrating.

What You’ll Need For ground venison beef jerky

Before you dive into creating your own ground venison beef jerky recipes, it’s essential to gather the right equipment and ingredients. Having everything prepared in advance ensures a smooth process and a successful batch of jerky.

Equipment

1. Dehydrator or Oven:
   • A food dehydrator is the preferred tool for making jerky, as it maintains a consistent low temperature, which is crucial for properly drying the meat without cooking it. If you don’t have a dehydrator, an oven with a low-temperature setting (usually around 160°F) will work as well.
2. Jerky Gun or Piping Bag:
   • A jerky gun is a handy tool that allows you to form uniform strips of ground venison easily. It works similarly to a caulking gun, where you load the seasoned meat and squeeze out even strips onto a tray. If you don’t have a jerky gun, a piping bag or even hand-forming the strips will do the trick.
3. Mixing Bowls and Measuring Tools:
   • You’ll need a large mixing bowl to combine your ground venison with the seasoning and marinade. Measuring spoons are crucial for ensuring your seasoning mix is consistent every time you make jerky.
4. Baking Sheet:
   • If you’re using an oven, a baking sheet lined with parchment paper will be necessary to lay out your jerky strips for drying. Ensure it’s large enough to hold all the strips without them touching.

Ingredients For ground venison beef jerky

1. Ground Venison:
   • The star of your jerky recipe, ground venison, can be purchased or self-ground if you have the equipment. Aim for 1-2 pounds of ground venison, depending on how much jerky you want to make. The lean nature of venison makes it ideal for jerky, as it dries well without becoming overly greasy.
2. Seasonings:
   • The flavor of your jerky will largely depend on the seasonings you choose. You can opt for pre-made ground deer jerky seasoning mixes available in stores, or create your own blend with spices like garlic powder, onion powder, black pepper, and paprika. For those who prefer a bit of heat, a spicy venison jerky mix can include cayenne pepper or red pepper flakes.
3. Marinade Ingredients:
   • A good marinade is key to flavorful jerky. Common ingredients include soy sauce, Worcestershire sauce, brown sugar for a touch of sweetness, and liquid smoke to give your jerky that authentic smoky flavor. Feel free to adjust the ingredients to match your taste preferences.

Instructions

Making your own ground venison beef jerky is a rewarding process, but it requires attention to detail at every step. Below is a comprehensive guide to ensure your jerky turns out perfectly every time.

Step 1: Preparing the Venison

If your venison isn’t pre-ground, you’ll need to grind it yourself. Start with clean, cold venison to make the grinding process smoother and more efficient. If you have access to a meat grinder, use a medium grinding plate for the right texture. If not, many butchers will grind the venison for you. When grinding, ensure that any silver skin or sinew is removed, as these can make the jerky tough and difficult to chew.

If you’re wondering, can you grind venison for jerky? The answer is a resounding yes! Grinding venison for jerky allows the seasoning to distribute more evenly throughout the meat, which is a distinct advantage over using whole muscle cuts.

Step 2: Seasoning and Marinating

Once your venison is ground, it’s time to mix it with your chosen seasonings and marinade. In a large mixing bowl, combine the ground venison with your seasoning mix. Ensure that every part of the meat is coated evenly by mixing thoroughly with your hands or a spatula.

For the marinade, mix together soy sauce, Worcestershire sauce, brown sugar, and liquid smoke in a separate bowl. Pour this marinade over the seasoned venison and knead the mixture to ensure that the flavors are well-integrated. The meat should be moist but not too wet. Cover the bowl with plastic wrap and let it sit in the refrigerator for at least 4-6 hours, or overnight if possible, to allow the flavors to penetrate the meat deeply.

For more ideas on enhancing your jerky’s flavor, you can explore different venison jerky marinades to find what suits your taste best.

Step 3: Forming the Jerky

After marinating, it’s time to form the jerky strips. Load the seasoned ground venison into a jerky gun, which will allow you to create uniform strips quickly. If you don’t have a jerky gun, you can use a piping bag or form the strips by hand, though the latter may take more time and effort.

Squeeze out the strips directly onto the dehydrator trays or onto a baking sheet if you’re using an oven. Ensure the strips are of even thickness, around 1/4 inch, for consistent drying. Avoid overlapping the strips, as this can cause uneven dehydration.

If you’re looking for an easy venison jerky recipe that doesn’t require specialized tools, simply hand-form the strips or even roll out the meat between two sheets of parchment paper and cut it into strips with a knife.

Step 4: Dehydrating the Jerky

Now comes the crucial step of dehydrating your jerky. If using a dehydrator, set it to 160°F and arrange the jerky strips on the trays, leaving some space between each strip for proper air circulation. If using an oven, set it to the lowest temperature (around 160°F) and prop the door open slightly with a wooden spoon to allow moisture to escape.

Dehydrate the jerky for 4-6 hours, checking periodically. You’ll know it’s done when the jerky bends without breaking and feels dry to the touch. Over-drying can make the jerky too tough, so be vigilant.

Nutrition Score

When making ground venison beef jerky recipes, one of the main attractions is the nutritional benefits that come from using venison. Not only does venison offer a unique and savory flavor, but it also provides a nutritional profile that is hard to beat, especially when compared to more traditional jerky options like beef or turkey.

Nutritional Benefits of Venison

Venison is a lean meat, naturally low in fat while being high in protein. A typical serving of venison jerky provides a substantial amount of protein, which is essential for muscle repair and growth, making it an excellent snack for those following a high-protein diet. Additionally, venison is a great source of vitamins and minerals. It’s particularly rich in iron, which is crucial for red blood cell production, and B vitamins, including B12, which supports energy metabolism.

The low-fat content in venison means that even when dried into jerky, the end product is still significantly lower in fat compared to beef jerky. This makes venison jerky an ideal choice for those looking to reduce their saturated fat intake without sacrificing flavor or protein content.

Comparison to Other Jerky

When comparing venison jerky to other types, such as beef or turkey jerky, the differences are notable. Beef jerky, while also high in protein, tends to have a higher fat content unless specifically made from lean cuts. Turkey jerky, on the other hand, is often touted as a lean alternative, but it doesn’t offer the same richness in micronutrients as venison.

So, is venison good for jerky? Absolutely. Its high protein and low-fat content make it a superior choice, particularly for health-conscious individuals. The flavor profile is also more robust, providing a unique taste that stands out from the usual beef or turkey varieties.

Serving & Storage

Once you’ve made your delicious ground venison beef jerky, it’s time to think about the best ways to enjoy and store it. Proper serving and storage techniques will ensure that your jerky remains flavorful and safe to eat over time.

Serving Suggestions

Venison jerky is incredibly versatile and can be enjoyed in various ways. Here are some ideas to get the most out of your homemade jerky:

1. On-the-Go Snack:
   • Jerky is a perfect snack for busy days, outdoor adventures, or road trips. Its portability and long shelf life make it a convenient choice for anyone needing a quick energy boost.
2. In Meals:
   • Incorporate your venison jerky into meals for added flavor and protein. Try adding chopped jerky to salads for a meaty crunch, or mix it into scrambled eggs for a savory breakfast twist.
3. As Part of Trail Mix:
   • Combine your venison jerky with nuts, dried fruits, and seeds to create a protein-packed trail mix. This is an excellent option for hikers, campers, or anyone looking for a nutritious snack that’s easy to carry.
4. Pairing with Cheese and Crackers:
   • For a quick and satisfying appetizer, serve your jerky alongside an assortment of cheeses, crackers, and perhaps a little fruit. This combination works well for casual gatherings or as a hearty snack.

Storage Tips For ground venison beef jerky

Proper storage is key to maintaining the freshness and quality of your homemade venison jerky. Here are some best practices:

1. Airtight Containers:
   • Store your jerky in airtight containers to keep out moisture and air, which can lead to spoilage. Glass jars with tight-fitting lids, or resealable plastic bags, work well. For longer storage, consider vacuum-sealing your jerky to remove all air, extending its shelf life.
2. Cool, Dry Place:
   • Keep your jerky in a cool, dry place, away from direct sunlight and heat sources. A pantry or cupboard is ideal. If you’re storing jerky for more than a couple of weeks, refrigeration can help preserve its freshness, although it’s typically not necessary for shorter-term storage.
3. Freezing for Long-Term Storage:
   • For extended storage, consider freezing your jerky. Place it in vacuum-sealed bags or freezer-safe containers, and it can last for several months without losing flavor or texture. When you’re ready to eat, simply thaw the jerky at room temperature.
4. How Long Can You Keep Jerky?
   • Properly stored, homemade venison jerky can last for up to 1-2 months at room temperature. If refrigerated, it can last even longer—up to 3-4 months. If frozen, your jerky can stay good for up to 6 months or more. Always check for any signs of mold or off smells before consuming, as these indicate spoilage.

Variations

One of the most enjoyable aspects of making your own ground venison beef jerky is experimenting with different flavors and textures. Whether you prefer your jerky spicy, sweet, or smoked, there are endless possibilities to customize it to your taste.

Flavor Variations

1. Spicy Venison Jerky:
   • For those who love a bit of heat, spicy venison jerky is a great option. To achieve this, add ingredients like cayenne pepper, crushed red pepper flakes, or hot sauce to your marinade. A touch of paprika or chili powder can also enhance the heat while adding a smoky flavor. If you’re feeling adventurous, experiment with different types of hot peppers, such as habanero or jalapeño, to kick things up a notch.
2. Sweet & Savory Venison Jerky:
   • If you prefer a balance of flavors, try making sweet and savory jerky. This variation combines the deep, rich taste of venison with a hint of sweetness. Adding honey, maple syrup, or brown sugar to the marinade will give your jerky a delightful caramelized flavor. To balance the sweetness, include savory elements like soy sauce, garlic, and onion powder. This combination works particularly well for those who enjoy a complex, layered flavor profile.
3. Smoked Venison Jerky:
   • For an authentic, smoky taste, consider making smoked venison jerky. Instead of using a dehydrator or oven, this method involves smoking the jerky over low heat. Use wood chips like hickory, mesquite, or applewood to infuse the meat with a rich, smoky flavor. To do this, set up your smoker to maintain a low temperature (around 160°F) and smoke the jerky for several hours until it reaches the desired dryness. This method adds an extra dimension of flavor that many jerky enthusiasts appreciate.

Texture Variations

1. Softer Jerky:
   • If you prefer jerky that’s easier to chew, you can adjust the drying time to achieve a softer texture. To do this, shorten the dehydration or smoking time slightly, ensuring the jerky is still fully cooked but retains more moisture. Adding a bit of extra fat to the ground venison, such as pork fat, can also help create a softer, more tender jerky.
2. Chewier Jerky:
   • For a traditional, chewy jerky, extend the drying time slightly to remove more moisture from the meat. This will result in a firmer, denser texture that requires more bite. Another trick is to slice the jerky strips thinner before drying, which naturally makes the jerky more chewy. If you enjoy jerky with a bit of a challenge, this texture might be exactly what you’re looking for.

Experimenting with different flavors and textures is what makes homemade jerky so fun and rewarding. Feel free to mix and match the flavoring techniques above to create a spicy venison jerky that also has a sweet finish or a smoked venison jerky with an extra kick of heat.

Frequently Asked Questions

When making ground venison beef jerky, several common questions often arise, especially for those new to the process. Below are answers to some frequently asked questions to help you perfect your jerky-making skills.

How Long Should I Dehydrate Ground Deer Jerky?

The dehydration time for ground venison jerky can vary depending on the thickness of the strips, the temperature of the dehydrator or oven, and your personal preference for texture. Generally, it takes about 4 to 6 hours to properly dehydrate ground venison jerky at 160°F.

To check if the jerky is done, bend a strip in half. If it bends easily without breaking but shows a slight crack, it’s ready. If it snaps, the jerky may be over-dried, which results in a tougher texture. It’s always better to start checking around the 4-hour mark and then continue dehydrating if needed. For those using an oven, keeping the door slightly ajar during the process can help maintain the appropriate level of dryness.

Can You Grind Venison for Jerky?

Yes, grinding venison for jerky is not only possible but also quite common. Grinding the venison allows for more even seasoning and marinating, making it easier to infuse flavors throughout the meat. It also simplifies the process of forming jerky strips, especially if you’re using a jerky gun or piping bag. Ground venison jerky tends to have a different texture compared to whole muscle jerky—it’s typically softer and easier to chew, which many people prefer.

Grinding also allows you to control the texture more precisely. If you prefer a finer texture, use a smaller grinding plate. For a coarser texture, opt for a larger plate. This flexibility is one of the reasons why ground venison jerky is a popular choice.

Is Venison Good for Jerky?

Venison is an excellent choice for making jerky due to its lean, high-protein content. Unlike beef, which can have more fat, venison is naturally low in fat, which reduces the risk of the jerky becoming greasy during the drying process. The rich, gamey flavor of venison also adds a unique taste that sets it apart from more traditional beef jerky.

Nutritionally, venison is packed with essential vitamins and minerals, such as iron and B vitamins, making it a healthier option. It’s also a great way to make use of game meat, especially for hunters looking to preserve their harvest in a delicious and long-lasting way.

Do You Cook Venison Before Dehydrating?

No, venison does not need to be cooked before dehydrating when making jerky. The dehydration process itself, when done at the correct temperature (160°F), is sufficient to kill any bacteria present, making the meat safe to eat. However, if you’re concerned about food safety, especially when making jerky for the first time, you can pre-cook the venison strips briefly in an oven at 165°F before dehydrating them. This step is often recommended by food safety guidelines to ensure the jerky is safe to consume.

Conclusion

Making your own ground venison beef jerky is a satisfying and rewarding experience, offering a tasty and nutritious snack that you can enjoy anytime. From the initial preparation of the venison to the final dehydration process, each step allows you to create a jerky that’s tailored to your taste preferences.

Ground venison is an excellent choice for jerky due to its lean, high-protein content and rich flavor. Whether you prefer your jerky spicy, sweet, or smoked, the versatility of venison ensures that you can experiment with different flavors and textures until you find the perfect recipe. Moreover, venison jerky’s nutritional benefits—being low in fat and high in essential vitamins and minerals—make it a healthy snack option compared to other types of jerky.

If you’re new to making jerky, don’t be intimidated by the process. With the right equipment, ingredients, and a little patience, you’ll soon be enjoying delicious homemade jerky that rivals any store-bought version. And once you’ve mastered the basics, feel free to explore the various flavor and texture variations mentioned in this guide. Whether you’re crafting a spicy venison jerky or experimenting with smoked venison jerky, the possibilities are endless.

We encourage you to try out this recipe and see for yourself just how easy and enjoyable it is to make your own jerky. Don’t hesitate to share your experiences or any creative twists you’ve added to the recipe. We’d love to hear from you!